Today's tasty recipe is from Natalie Starr. These muffins are great when you need a healthy, high-energy, gluten-free snack while on the go. They've become an office favorite for last-minute fueling before long workouts.
Ingredients
- 2 cups gluten free flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- Pinch of sea salt
- 2 bananas, mashed
- 2 scoops Recovery Protein
- 1/2 cup extra virgin olive oil
- 2/3 cup real maple syrup
- 2/3 cup almond milk
- 2 teaspoons vanilla extract
- 1/2 cup dates, pitted and chopped
- 1/4 cup pumpkin seeds, roughly chopped + extra to top muffins
Directions
- Preheat oven to 400F and line a muffin sheet with muffin tins.
- Mix together the flour, baking power, baking soda, protein powder and salt.
- In another bowl, mash the bananas and then mix in the olive oil, maple syrup, almond milk and vanilla.
- Thoroughly combine the dry ingredients and the wet ingredients.
- Toss the dates and pumpkin seeds in a tablespoon or so of flour – this keeps them from sinking to the bottom of the muffins and then fold them into the batter.
- Divide the batter into muffin tins and sprinkle each muffin with a few pumpkin seeds.
- Bake for 20 to 25 minutes.
- Let cool & ENJOY!
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